Student Suppers: Classic Eggy Bread
Eggy bread, the always savoury, much thriftier French Toast variation I grew up on for weekend breakfasts is still one of my favourite treat foods. In my book it should always be made with a simple mix of eggs, salt, pepper and a splash of milk (though I did go through a phase of adding a dash of Worcestershire Sauce for a savoury hit, and while it goes against all my usual taste preferences, my best friend Sherin’s mum makes the best sweet eggy bread I’ve ever tasted) and served with Heinz tomato ketchup.
I’ve published a few eggy bread variants before; both the recipe in my cookbook and my old Borough Market column featured eggy bread made from leftover French stick (but the proper kind, mind you, not the fluffy-middled supermarket copy) which is still my favourite way to do it, as well as a version where I make Eggy Bread Crumpets. However, today I wanted to point you in the direction of my definitive, basic recipe. The one I turn to as every base, every starting point. The one that was the first recipe I ever learnt off by heart. If French toast to you should be sweet, let me introduce you to the thing of beauty that is eggy bread.